Creamy Cucumber Salad is a timeless side dish that combines thinly sliced cucumbers and red onions with a tangy, herb-infused dressing. The creamy base—typically made with sour cream or yogurt—is balanced with vinegar, a touch of sugar, and fresh dill, creating a flavor profile that’s cool, slightly sweet, and satisfyingly tart. The cucumbers soak up the dressing while retaining their crunch, making every bite refreshing and flavorful.
This salad is a staple at summer picnics, potlucks, and barbecues, but it’s just as welcome on a weeknight dinner table. It’s quick to prepare, requires minimal ingredients, and can be made ahead for even better flavor.
🧂 Ingredients:
For the Salad:
- 3 cups thinly sliced cucumbers (about 2–3 medium cucumbers)
- 1 cup thinly sliced red onion
- ½ teaspoon salt (for sweating the cucumbers)
For the Dressing:
- ½ cup sour cream (or plain Greek yogurt for a lighter version)
- 1 tablespoon white vinegar (or apple cider vinegar)
- 2 tablespoons fresh dill, finely chopped (or 1 tsp dried dill)
- 1 teaspoon granulated sugar (adjust to taste)
- ½ teaspoon salt
- ¼ teaspoon garlic powder
- Freshly ground black pepper, to taste
Optional Add-ins:
- 1 tablespoon mayonnaise (for extra creaminess)
- 1 teaspoon Dijon mustard (for a tangy kick)
- Chopped chives or parsley for garnish
🔪 Instructions:
1. Prep the Cucumbers:
- Wash and thinly slice the cucumbers using a sharp knife or mandoline.
- Place the slices in a colander and sprinkle with ½ teaspoon salt. Toss gently and let sit for 20–30 minutes to draw out excess moisture.
- After resting, pat the cucumbers dry with paper towels to prevent a watery salad.
2. Slice the Onion:
- Thinly slice the red onion and soak in cold water for 10 minutes to mellow the sharpness. Drain and pat dry.
3. Make the Dressing:
- In a medium bowl, whisk together sour cream, vinegar, dill, sugar, salt, garlic powder, and black pepper.
- Taste and adjust seasoning—add more sugar for sweetness or vinegar for tang.
4. Combine and Chill:
- In a large mixing bowl, combine the cucumbers and onions.
- Pour the dressing over the vegetables and toss gently to coat.
- Cover and refrigerate for at least 30 minutes to allow the flavors to meld.
5. Serve and Garnish:
- Just before serving, give the salad a gentle stir.
- Garnish with extra dill, chives, or parsley if desired.
- Serve chilled as a side dish or light appetizer.
💡 Tips & Variations:
- Make it vegan: Use plant-based yogurt or sour cream alternatives.
- Add crunch: Toss in thinly sliced radishes or shredded carrots.
- Spice it up: Add a pinch of cayenne or a splash of hot sauce for a kick.
- Storage: Keeps well in the fridge for up to 3 days, though it’s best enjoyed within 24 hours for peak crunch.
This Creamy Cucumber Salad is the kind of dish that feels like a breath of fresh air—cool, crisp, and comforting. It’s a perfect balance to rich or spicy mains and adds a touch of elegance to any spread. Want to pair it with a tropical drink or a grilled entrée next? I’ve got just the thing!